Can you guys believe that it’s Thanksgiving week? I’m more than a little bit boggled myself. Thanks to a killer deadline that kept me up until 3 am last night, I’m running a day behind in my posting schedule. Couple that with the short week and I’m not sure if I’m coming or going.
- I’ve still not mastered working with a sourdough starter, but when I do, I will attempt this apricot and hazelnut country bread.
- Should you still have chard in your garden, do yourself a favor and pickle the stems.
- I did a savory granola recipe for Grid a few years back and loved it as a topper for soups and salads. This one sounds awfully good too.
- Gleaming quince jellies. Too gorgeous for words.
- A not-too-sweet pumpkin bread. I’m so enjoying the posts Jess is dreaming up for NaBloPoMo.
- I don’t have kids and I rarely pack lunches (Scott will occasionally take leftovers if it was a particularly good dinner), and yet I still love this apple trick.
- Making chicken stock in the pressure canner. A smart trick and so useful for turkey stock as well.
- A story about quick pickles, including a recipe from me for quick pickled red onions.
- The Homegrown shop has mason jar tee-shirts back in stock. If they tickle your fancy, use the coupon code “foodinjars” for 15% off your order.
- My last two pieces for Table Matters have been quite tasty. Last week, I wrote about bechamel sauce and its many uses. This week, three sweet potato recipes that I adore.
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Time for winners! The New West KnifeWorks chef’s knife goes to commenter #53, Sarah Anne Burns. The Eat Boutique Breakfast Gift Box winner is #363, Amanda K. I’ll be in touch with both of you shortly for all the pertinent details.
if you want to master the sourdough i highly recommend reading ‘river cottage bread’ – i had 2 awful failed attempts at it but after reading this all of my bread – especially the sourdough – are super awesome and tasty!
I pack way more lunches than I’d like! My favorite apple trick is to cut the apple using a coring slicer – the kind that makes 6-8 slices and cuts out the core at the same time. Remove the core, and fill the space where it was with peanut butter. Then stick all the slices back together. The peanut butter keeps air from getting to the white flesh of the apple, so it doesn’t brown. The peanut butter also sticks the whole thing back together so it holds its shape.
With that said, I’m going to try the new trick – thank you! I always need new ones.
Look at that stuffed plate! Nice work. Thanks so much for the mention, Marisa. This NaBloPoMo thing is a little nuts, but I’m having fun with it. Happy Thanksgiving, lady!
Thanks for this entry! I always love blog entries with compiled links on what to cook.
I made some of the last swiss chard in my garden into Swiss Chard Kimchi:
http://atmykitchentableblog.wordpress.com/2012/08/20/pickling-naturally-swiss-chard-kimchi/
As a Grade 1 teacher, I gotta say, I’m not keen on the apple idea. Sending elastic bands in a kid’s lunch is just asking for trouble from my perspective.